Chettinad Chicken Recipe

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Chicken – 3lb
Salt – 1 tbsp
Ground turmeric – 1/4 tsp
Vegetable oil – 4 tbsp
mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Fennel seeds – 1/2 tsp
Dried red chilles – 5
Onion – 1

Method :

1.  Cut the chicken into small serving peices as one might for chinese food. The breast should be split in half and each half cut into 6-8 peices. Thighs and drumsticks should be halved.Rub 3/4 tsp salt and the turmeric onto the chicken and set aside for 15 minutes.
2.  Put the remaining salt in a bowl with 3 tbsps water and set aside.
3.  Heat the oil in a wok or frying pan over a medium high flame. When hot add the mustard seeds. As soon as they begin to pop add the dal. As soon as this turns red put in the fennel seeds and red chillies. When they start to darken add the onion and stir and fry until it browns lightly.
4.  Add the chicken peices and stir and fry for about 5 minutes. Start sprinkling a little salted water at atime from the bowl over the chicken and keep stirring and frying over a medium high flame. Fry the chicken for about 10-15 mins.All the salt water should be used up.
5.  When the chicken is cooked through and slightly browned remove with a slotted spoon and serve.This goes well with Mysore Spinach with Dill, Cauliflower with Dried Chillies and Mustard seeds, Plain Rice and Mysore Split Peas with whole shallots.

Feel free to comment or share your thoughts on this Chettinad Chicken Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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